Pork Tenderloin Nectarine Salad Recipe

Pork Tenderloin Nectarine Salad Recipe

A bag of fresh nectarines shared by my neighbor inspired this grilled pork recipe. The salad is delicious served with corn bread as a quick lunch or light, summer supper.—Robyn Limberg-Child, St. Clair, Michigan

Directions

In a large resealable plastic bag, combine the vinegar, syrup and oil. Add pork; seal bag and turn to coat. Refrigerate for 8 hours or overnight.

Drain and discard marinade. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill pork, covered, over medium heat or broil 4 in. from the heat for 2-3 minutes on each side or until tender.

Divide salad greens among six plates; top with pork, nectarines, cheese, onion and almonds. Drizzle with dressing.Yield: 6 servings.

Originally published as Pork Tenderloin Nectarine Salad in Country Woman
August/September 2010, p45

In a large resealable plastic bag, combine the vinegar, syrup and oil. Add pork; seal bag and turn to coat. Refrigerate for 8 hours or overnight.

Drain and discard marinade. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill pork, covered, over medium heat or broil 4 in. from the heat for 2-3 minutes on each side or until tender.

Divide salad greens among six plates; top with pork, nectarines, cheese, onion and almonds. Drizzle with dressing.Yield: 6 servings.

Originally published as Pork Tenderloin Nectarine Salad in Country Woman
August/September 2010, p45